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Achieve a bakery-quality crusty exterior and soft, airy interior with this straightforward baguette recipe. Perfect for sandwiches, toast, or enjoying with butter. The magic is in the steam!
Mix the Dough
Knead the Dough
First Rise (Bulk Fermentation)
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Achieve a bakery-quality crusty exterior and soft, airy interior with this straightforward baguette recipe. Perfect for sandwiches, toast, or enjoying with butter. The magic is in the steam!
This french recipe takes 170 minutes to prepare and yields 4 servings. At 457.56 calories per serving with 16.91g of protein, it's a moderately challenging recipe perfect for side or snack or breakfast or lunch.
Divide and Shape
Second Rise (Proofing)
Prepare Oven and Score Loaves
Bake with Steam
Cool and Serve
Replace up to 30% of the bread flour with whole wheat flour for a nuttier flavor and denser crumb. You may need to add a little extra water.
After shaping and just before the second rise, brush the loaves with water and roll them in sesame seeds, poppy seeds, or a mix of your favorite seeds.
Incorporate 1-2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or chives into the dough during the mixing stage.
Made primarily from flour, baguettes are rich in carbohydrates, which are the body's main source of fuel for daily activities and brain function.
When you bake your own bread, you control the ingredients. This recipe is free from the artificial preservatives, dough conditioners, and additives often found in commercial bread.
The fermentation process involved in bread making can help break down some of the complex carbohydrates, making the bread easier to digest and the nutrients more bioavailable.
One serving, which is half a baguette, contains approximately 360-400 calories, primarily from carbohydrates.
Homemade baguette is healthier than many store-bought versions as it contains no preservatives or artificial additives. However, it is made with refined flour, so it should be enjoyed in moderation as part of a balanced diet.
Yes, you can use all-purpose flour. The resulting baguette will be slightly softer and less chewy because all-purpose flour has a lower protein content than bread flour. The result will still be delicious.
A soft crust is usually caused by a lack of sufficient steam in the oven during the first few minutes of baking. Ensure you add hot water to a preheated pan to create a steamy environment. Storing the bread in a plastic bag can also soften the crust.
Absolutely. After the first rise, you can place the covered dough in the refrigerator for up to 3 days. This cold fermentation process develops a more complex flavor. Let the dough sit at room temperature for about an hour before shaping.